CAJ | 학술논문

以干红辣椒为原料,选取95%的乙醇和正己烷作为提取溶剂,利用索氏提取法提取其中的辣椒素.结果表明,以95%的乙醇作为提取溶剂的效果好于正己烷,辣椒素的提取率最高可达1.77%,高于正己烷的1.12%的提取率.用滤纸片法研究辣椒素对大肠杆菌等8种常见食品腐败菌的抑菌活性.结果表明:辣椒素对金黄色葡萄球菌、枯草芽孢杆菌有明显的抑菌效果,对大肠杆菌抑菌作用较弱,对黑曲霉、青霉、保加利亚乳酸杆菌和噬热链球菌没有作用.辣椒素经过高温灭菌后,抑菌作减弱,培养时间对抑菌圈的影响不大.以正己烷为助溶剂,确定辣椒素对枯草芽孢杆菌的最低抑菌浓度(MIC)为50 mg/mL.
이간홍랄초위원료,선취95%적을순화정기완작위제취용제,이용색씨제취법제취기중적랄초소.결과표명,이95%적을순작위제취용제적효과호우정기완,랄초소적제취솔최고가체1.77%,고우정기완적1.12%적제취솔.용려지편법연구랄초소대대장간균등8충상견식품부패균적억균활성.결과표명:랄초소대금황색포도구균、고초아포간균유명현적억균효과,대대장간균억균작용교약,대흑곡매、청매、보가리아유산간균화서열련구균몰유작용.랄초소경과고온멸균후,억균작감약,배양시간대억균권적영향불대.이정기완위조용제,학정랄초소대고초아포간균적최저억균농도(MIC)위50 mg/mL.
The capsaicin was extracted from red pepper using soxhlet extraction method with 95 % ethanol and n-hexane as solvents. Results showed that 95% ethanol was more suitable for extraction of capsaicin than n-hexane,with the extraction rate of 1.77% and 1.12%,respectively. The antimicrobial activities of the resulting capsaicin against 8 food spoiled microorganisms were also determined by disc-agar diffusion method. The capsaicin was observed to have significant inhibitory effects on the growth of Staphylococcus aureus and Bacillus subfilis. A moderate antibacterial activity was also observed against Escherichia coli. No antimicrobial activity against Lactobacillus Bulgaricus,Streptococcus thermophilus,Aapergillus sp.and Penicilllium sp.was observed. The autoclaved capsaicin had more antimicrobial activity though its effect had been weakened. The inhibitory effect was not changed with the culture's time. The minimum inhibitory concentration of capsaicin against B.subfilis was determined to be 50 mg/mL.